Veal meat with tomatos, olives and capers

This recipe can make tasty little savory meat , such as veal or chicken.

You will need : 500 grams of cherry tomatoes , a couple of cloves of garlic, plenty of oregano , extra virgin olive oil (Extra Virgin Olive) salt, 1 tablespoon of capers in brine with their juice , 2 tbsp olives in brine . I use black olives called Taggiasche from the Ligurian Riviera, in any case the important thing is that they are sweet .

And here’s how to proceed: first of all cut the tomatoes in half , then put them in the pan with 3 tablespoons of extra virgin olive oil , plenty of oregano , cloves of crushed garlic and a bit ‘ of salt (half of what you normally would, because then you will also join the brine of the capers).

Cook over low heat until the tomatoes are wilted – it will take about 15 minutes. At this point, slowly add a few tablespoons of liquid brine of the capers and heat still on low heat.

Now is the time to add the meat , which will cook for about half an hour, the first 15 minutes with the lid , and then without it.

When the meat is soft enough to be cut with a fork, and the sauce will be restricted , turn off the heat , add the olives and capers , stir the sauce , cover and let sit for 5 or 6 minutes.